Shrimp Caesar Salad

A new cooked-egg rendition of the traditional Caesar Salad dressing complements the sautéed shrimp in this dish.

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Ingredients

Yields:
4

Cal/Serv:
676

8 tbsp.
olive oil

4
clove garlic

1
piece Italian bread

1 lb.
jumbo shrimp

1/4 c.
water

2 tbsp.
lemon juice

1
large egg yolk

1/2 tsp.
dry mustard

1/4 tsp.
salt

tsp.
ground black pepper

1
can rolled anchovy fillets

1
head romaine lettuce

1/4 c.
coarsely grated Parmesan cheese

Directions

In large skillet, heat 2 tablespoons oil over medium heat. Add garlic and sauté just until lightly browned. With slotted spoon, remove garlic to small bowl and reserve. Add bread cubes to oil in skillet. Sauté until croutons are lightly browned on all sides. Remove to large salad bowl.

In same skillet, add another 1 tablespoon of the oil and the shrimp; sauté until shrimp are pink and firm -- 4 to 5 minutes. Transfer shrimp to bowl with croutons; set aside to cool.

Meanwhile, prepare dressing: In 1-quart saucepan, combine water, lemon juice, egg yolk, mustard, salt, and pepper. Heat just to boiling over very low heat, stirring constantly. When mixture just starts to bubble, remove from heat and set aside 5 minutes to cool slightly.

In blender, combine yolk mixture, remaining 5 tablespoons oil, reserved garlic, and 2 anchovies. Cover and blend at high speed until dressing is thick and smooth.

To mixture in salad bowl, add romaine, 3 tablespoons cheese, and the remaining anchovies; toss to combine. Cover and refrigerate along with dressing and remaining cheese until ready to serve, or complete salad if serving immediately.

To serve, add dressing and toss to combine. Top with remaining cheese.

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